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Linguine with Chicken and Peanut Sauce

8 ounces dry linguine or spaghetti

1 (14 1/2-ounce) can chicken broth

2 tablespoons dry white wine or water

2 tablespoons soy sauce

1 tablespoon cornstarch

1/8 to 1/4 teaspoon ground red pepper (cayenne)

1/2 cup peanut butter

4 skinless, boneless chicken breast halves (about 12 ounces total)

1 tablespoon vegetable oil

1 medium onion, halved lengthwise and thinly sliced

2 garlic cloves, finely minced

1 teaspoon grated fresh ginger

2 green onions, sliced

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
2. For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper. Stir in peanut butter until smooth. Set aside.
3. Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces. Set aside.
4. In a wok or large skillet heat the oil over medium-high heat. (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2 to 3 minutes or until onion is crisp-tender. Remove onion mixture from wok.
5. Add the chicken to the wok. Stir-fry about 3 minutes or until chicken is tender and no longer pink. Push the chicken from the center of the wok. Stir sauce; add to center of the wok. cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return onion mixture to wok; stir all ingredients together.
6. Arrange pasta on individual plates or a serving platter. Spoon the chicken mixture over pasta. Sprinkle with green onions.

Makes 4 servings.